Sheet-Pan Red Curry Chicken with Butternut Squash
In this sweet and spicy, sheet-pan chicken dinner, boneless chicken thighs are coated in Thai red curry paste and roasted in a hot oven so the paste’s blend of chiles and aromatics toast and char. Cubes of butternut squash caramelize alongside, and you might marvel that the results taste richer than expected. Both the chicken and squash are seasoned with fish sauce instead of salt, which doesn’t make them fishy but rather accentuates their savoriness and inherent deliciousness. Herbs, lime and fresh chile perk up the deeply roasted flavors; serve with rice, or a crunchy raw vegetable salad like this one.
Ingredients
- 1 1/2pounds butternut squash, seeded and cut into 1-inch pieces (about 6 loose cups)
- 2tablespoons virgin coconut oil, melted, or extra-virgin olive oil
- 2teaspoons fish sauce
- 2tablespoons store-bought or homemade Thai red curry paste
- 4garlic cloves, finely grated
- 1 1/2pounds boneless, skinless chicken thighs, patted dry and cut in half crosswise
- 1/2cup basil or cilantro leaves
- 1lime, cut into wedges
- 1bird’s eye chile (optional), thinly sliced
Directions
Heat the oven to 425 degrees. In a medium bowl, toss the squash with the oil and 1/2 teaspoon fish sauce until coated. Spread into an even layer on a sheet pan. In the same bowl (no need to clean it), stir together the red curry paste, garlic and remaining 1 1/2 teaspoons fish sauce. Toss the chicken in the mixture until coated. Place the chicken among the squash on the sheet pan.
Roast until the chicken is cooked through and charred in spots and the squash is tender, 35 to 40 minutes. Serve topped with basil leaves, a squeeze of lime and the sliced chile, if desired for more heat.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 14 gramsCalories: 368Saturated Fat: 8 gramsUnsaturated Fat: 5 gramsSodium: 447 milligramsSugar: 5 gramsFiber: 5 gramsCarbohydrate: 25 gramsProtein: 36 grams
Source: https://cooking.nytimes.com/recipes/1024982-sheet-pan-red-curry-chicken-with-butternut-squash